Name: Tomato hake bake with red peppers and cauliflower
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 15 ml olive oil; 1 onion diced; 3 garlic cloves sliced; 5 ml Robertson's dried thyme; 10 ml Robertson's dried sweet basil; 1 lemon zest and juice; 2 red peppers; 300 g cauliflower cut into small medium sized florets; 12 g Knorr Tomato Base Dry Cook-In Sauce; 400 g tinned tomatoes; 1 knorr vegetable stock pot dissolved in 400ml hot water; Atlantic sea salt to season; 1 ml Robertson's black pepper or to taste; 10 cherry tomatoes halved; 180 g hake fillets boned and skin removed; handful fresh basil

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Ingredients (16)

15 ml	olive oil
1	onion — diced
3	garlic cloves — sliced
5 ml	Robertson's dried thyme
10 ml	Robertson's dried sweet basil
1	lemon — zest and juice
2	red peppers
300 g	cauliflower — cut into small medium sized florets
12 g	Knorr Tomato Base Dry Cook-In Sauce
400 g	tinned tomatoes
1	knorr vegetable stock pot — dissolved in 400ml hot water
	Atlantic sea salt — to season
1 ml	Robertson's black pepper — or to taste
10	cherry tomatoes — halved
180 g	hake fillets — boned and skin removed
handful	fresh basil

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Method:

Preheat the oven to 180C.

In a pan, heat the olive oil over a medium heat. Add the onion, garlic, Robertson’s Thyme and Robertson’s Sweet Basil. Sauté until soft.

Add the cooked onion mix to the lemon juice & zest, red pepper, cauliflower, Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and Knorr vegetable stock, with a pinch of Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper. Put this into a deep oven tray and bake in the oven for 30 minutes so the vegetables are cooked and the sauce has reduced.

Take the tray out of the oven. Top with the cherry tomatoes, hake which has been seasoned with salt & pepper.

Return to the oven for a further 10-15 minutes, until the fish has cooked through.

Serve hot, topped with fresh basil leaves.